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The Food Lab
''The Food Lab: Better Home Cooking Through Science'' is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. ''The Food Lab'' expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking. ''The Food Lab'' charted on ''The New York Times'' Best Seller list, and won the 2016 James Beard Foundation Award for the best General Cooking cookbook and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook. Lopez-Alt developed the cookbook over a five-year period. He described the book not as a recipe book but as "a book for people who want to learn the hows and the whys of cooking". The recipes in ''The Food Lab'' are arranged by the technique used to prepare them. The cookbook also contains charts and experiments aimed at explaining scientific concepts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Association Of Culinary Professionals
The International Association of Culinary Professionals (IACP) is a United States-based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage. History The organization was formed in 1978, as ''Association of Cooking Schools'' (ACS), and incorporated in 1979. The name changed to ''International Association of Cooking Schools'' (IACS) in 1981. By 1987 the association had expanded its reach to include international members and renamed itself the “International Association of Cooking Professionals." In 1990, the association merged with the “Food Marketing Communicators” organization and again changed its name, to the “International Association of Culinary Professionals.” Since 1990, the association sponsored conferences in New Orleans, Philadelphia, Chicago, Portland, Providence, Baltimore, Dallas, and Seattle Seattle ( ) is a seaport city on the West Coast of the United States. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Foundation
The James Beard Foundation is a New York City-based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the foundation not only creates programs that help educate people about American cuisine, but also support and promote the chefs and other industry professionals who are behind it. History The foundation was started in 1986 by Peter Kump, a former student of James Beard who also founded the Institute of Culinary Education. At Julia Child's suggestion, Kump purchased Beard's New York brownstone townhouse at 167 West 12th Street in Greenwich Village and preserved it as a gathering place where the general public and press alike would be able to appreciate t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines. While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who contribute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serious Eats
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Content The site consists of general food features as well as recipes and home cooking advice. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a, in the home kitchen. Critical reception In 2008, ''Serious Eats'' was ranked #17 on ''Time'' magazine's list of the 50 Best Websites. Serious Eats was the recipient of two James Beard Foundation awards in 2010 for Best Food Blog and Best Video Webcast. See also * List of websites about food and drink * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scientific Method
The scientific method is an empirical method for acquiring knowledge that has characterized the development of science since at least the 17th century (with notable practitioners in previous centuries; see the article history of scientific method for additional detail.) It involves careful observation, applying rigorous skepticism about what is observed, given that cognitive assumptions can distort how one interprets the observation. It involves formulating hypotheses, via induction, based on such observations; the testability of hypotheses, experimental and the measurement-based statistical testing of deductions drawn from the hypotheses; and refinement (or elimination) of the hypotheses based on the experimental findings. These are ''principles'' of the scientific method, as distinguished from a definitive series of steps applicable to all scientific enterprises. Although procedures vary from one field of inquiry to another, the underlying process is frequently the sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times Best Seller List
''The New York Times'' Best Seller list is widely considered the preeminent list of best-selling books in the United States. John Bear, ''The #1 New York Times Best Seller: intriguing facts about the 484 books that have been #1 New York Times bestsellers since the first list, 50 years ago'', Berkeley: Ten Speed Press, 1992. Since October 12, 1931, ''The New York Times Book Review'' has published the list weekly. In the 21st century, it has evolved into multiple lists, grouped by genre and format, including fiction and non-fiction, hardcover, paperback and electronic. The list is based on a proprietary method that uses sales figures, other data and internal guidelines that are unpublished—how the ''Times'' compiles the list is a trade secret. In 1983 (as part of a legal argument), the ''Times'' stated that the list is not mathematically objective but rather editorial content. In 2017, a ''Times'' representative said that the goal is that the lists reflect authentic best selle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Foundation Award
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027. History The awards were established in 1990, when the foundation expanded its chef awards and combined them with '' Cook's'' Magazine's Who's Who of American Cooking and French's Food and Beverage Book Awards. In addition to the chef, restaurant, and book awards, journalism awards were added in 1993, which expanded to broadcast media in 1994, and restaurant design awards were first given in 1995. In 2018, the James Beard Foundation changed the award's rules to be more inclusive, to fight race and gender imbalances ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leidenfrost Effect
The Leidenfrost effect is a physical phenomenon in which a liquid, close to a surface that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather than making physical contact with it. The effect is named after the German doctor Johann Gottlob Leidenfrost, who described it in ''A Tract About Some Qualities of Common Water''. This is most commonly seen when cooking, when drops of water are sprinkled onto a hot pan. If the pan's temperature is at or above the Leidenfrost point, which is approximately for water, the water skitters across the pan and takes longer to evaporate than it would take if the water droplets had been sprinkled onto a cooler pan. Details The effect can be seen as drops of water are sprinkled onto a pan at various times as it heats up. Initially, as the temperature of the pan is just below , the wat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Globe And Mail
''The Globe and Mail'' is a Canadian newspaper printed in five cities in western and central Canada. With a weekly readership of approximately 2 million in 2015, it is Canada's most widely read newspaper on weekdays and Saturdays, although it falls slightly behind the ''Toronto Star'' in overall weekly circulation because the ''Star'' publishes a Sunday edition, whereas the ''Globe'' does not. ''The Globe and Mail'' is regarded by some as Canada's " newspaper of record". ''The Globe and Mail''s predecessors, '' The Globe'' and ''The Mail and Empire'' were both established in the 19th century. The former was established in 1844, while the latter was established in 1895 through a merger of ''The Toronto Mail'' and the ''Toronto Empire''. In 1936, ''The Globe'' and ''The Mail and Empire'' merged to form ''The Globe and Mail''. The newspaper was acquired by FP Publications in 1965, who later sold the paper to the Thomson Corporation in 1980. In 2001, the paper merged with broadcast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New Yorker
''The New Yorker'' is an American weekly magazine featuring journalism, commentary, criticism, essays, fiction, satire, cartoons, and poetry. Founded as a weekly in 1925, the magazine is published 47 times annually, with five of these issues covering two-week spans. Although its reviews and events listings often focus on the Culture of New York City, cultural life of New York City, ''The New Yorker'' has a wide audience outside New York and is read internationally. It is well known for its illustrated and often topical covers, its commentaries on popular culture and eccentric American culture, its attention to modern fiction by the inclusion of Short story, short stories and literary reviews, its rigorous Fact-checking, fact checking and copy editing, its journalism on politics and social issues, and its single-panel cartoons sprinkled throughout each issue. Overview and history ''The New Yorker'' was founded by Harold Ross and his wife Jane Grant, a ''The New York Times, N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wired (magazine)
''Wired'' (stylized as ''WIRED'') is a monthly American magazine, published in print and online editions, that focuses on how emerging technologies affect culture, the economy, and politics. Owned by Condé Nast, it is headquartered in San Francisco, California, and has been in publication since March/April 1993. Several spin-offs have been launched, including '' Wired UK'', ''Wired Italia'', ''Wired Japan'', and ''Wired Germany''. From its beginning, the strongest influence on the magazine's editorial outlook came from founding editor and publisher Louis Rossetto. With founding creative director John Plunkett, Rossetto in 1991 assembled a 12-page prototype, nearly all of whose ideas were realized in the magazine's first several issues. In its earliest colophons, ''Wired'' credited Canadian media theorist Marshall McLuhan as its "patron saint". ''Wired'' went on to chronicle the evolution of digital technology and its impact on society. ''Wired'' quickly became recognized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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